Keto Kielbasa Sauerkraut Soup. Oh man is this keto Smoked Kielbasa Sauerkraut Soup good. Not only is it good, it is a filling meal all by itself because of the high fat content. I first saw some similar recipe on a PBS series program with Marcia Adams called Amish Cooking From Quilt Country. Perfect for me…a quilting program coupled with food. My match made in heaven. Well, it turned out Marcia did not make quilts but she did know cooking. Sadly, Marcia Adams died in 2011 but she has always lived with me through this recipe as well as some of her other food. If you could look at the original recipe, certainly different from mine, you would notice both milk and half & half as two of the ingredients. I tried making her recipe twice to absolutely no avail. Both times it curdled. Not to say it didn’t taste good, it did, but gads it was not pretty to look at (translation: it was really ugly). In retrospect and as this was an old Amish recipe, I now know the Amish did not go to the grocery store for their milk and/or half and half. They probably marched into the barn, milked a cow, and really ended up with what I call heavy cream.
So this is my rendition now, it’s made with heavy cream and the good news? It absolutely, positively does not curdle. The original recipe may have had thyme in it which to my mind sounds really good so if it sounds good to you, add a pinch or two.
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- 1 16 Oz Jar (Not Canned) Sauerkraut (To Include Juice)
- 12 Oz Good Quality Smoked Kielbasa
- 2 C Heavy Cream
- 2 C Water
- 2 T Butter
- 1 Medium Onion Small Diced
- 1 Large Stalk Celery Small Diced
- 1 T Chicken Base
- 1 t Liquid Smoke
- ½ t Dried Dill
- ½ t Pepper
- Put butter in sauce pan on medium low and sweat the celery and onions making sure the celery is tender.
- Meanwhile cut your kielbasa into ½” cubes and add to cooked vegetables.
- Add rest of ingredients, bring to hot cooking about 5-10 minutes.
- 6 Servings
- 401 Calories, 9.7g Protein, 38.7g Fat, 5.8g Carbs, 1.4g Fiber, 4.4g Net Carbs
- If the kielbasa you buy ends up to being over 12 oz. then for Pete's sake use it all.
- Now how simple is this soup?
Hi Deb
I’m making some soups this week for my nephew, as I usually do this time of year, and send him home with a bunch of frozen soups. One of which is going to have a variety of beans, a ham base, and I’ll add sliced Andouille sausage, and roasted tomatoes (probably will also add potatoes and definitely sauerkraut near the end).
Anyway, while prepping, I was reminded of this recipe… having been through all of your archives while working on your site. I wanted to let you know I’ll be making this soup with the rest of the smoked sausage (it was on sale five bucks per pound, so I got two rings of it). I’ll let you know how i like it. I made something similar ages ago but without the cream, and I used smoked paprika, tomatoes, and chicken broth instead of water. I also probably threw in some okra and some slivers of carrot (I don’t have an issue with carrots). Kind of a fridge-clean-out type soup.
PS – I looked up that PBS show you mention in the post, and I’m happy to have found an episode on YouTube. I do like old shows about cooking and homesteading, and also like Amish culture programs.
Sister, you are a cooking fool & what a lucky guy your nephew is. Do add the thyme, it really does add to the soup. Also, since I think she was of German descent, I make my own German Sauerkraut and use that. The additions to the kraut are Caraway Seeds, Dill, and Crushed Juniper Berries. And yes, please send me a picture when you’re finished.
Here is Marcia’s recipe which of course I jerry-rigged with Heavy Cream. https://www.astray.com/recipes/?show=Amish+sauerkraut+soup
Thank you very much for sending me a link to the original recipe and for your notes about the caraway and dill (I don’t care for juniper so I’ll leave that out). The soup I made last night for my nephew used up all the Andoulle sausage, and I added some fire-roasted tomatoes, bell peppers, a little onion, celery, carrot, diced potatoes, a 15-bean mix that I soaked and cooked, and sauerkraut the end. I will definitely do your version sometime this fall (and add the thyme!), as I have two kinds of smoked sausage still in my freezer. One is from Pederson’s Farms, a zero sugar old world style Kielbasa, and the other one is a Jalapeno Cheddar from my store’s deli.
I will reiterate, you have a very lucky family. Take care Bobbi Jo.
Are you draining the sauerkraut or are you including the sauerkraut brine/juice in the ingredients?
Hi John, The ingredients include the juice of the jar of the sauerkraut. Sauerkraut also can come in plastic packets which are OK, Just don’t use canned sauerkraut because it is kinda skunky.
Hope this helps, Deborah
what is the serving size?
Hi Sheila,
Should be about 1¼ – 1½ Cups or 6 Servings